Nutty brown butter has the ability to transform just about any dish it is added to, and this one is no exception. This is my go-to pan-fried just-in-the-door supper, and it’s one that will make even a novice cook look like a pro. Butterflied chicken breasts will cook in half the time and is a great method to learn for speedy suppers.
Juice of 1 lemon 2 chicken breasts
200g cherry tomatoes, some halved and some quartered
Handful of rocket leaves
2 tbsp toasted pine nutsor flaked almonds, to serve Core ingredients
Good pinch of sugar
1 red onion, thinly sliced
2 tbsp olive oil
25g unsalted butter
2 garlic cloves, thinly sliced
Extra-virgin olive oil, for drizzling
Sea salt and black pepper
1.In a bowl whisk together the lemon juice and sugar and season well. Add the onion slices, toss to combine and leave to stand while you prepare the rest of the dish.
2.To butterfly the chicken breasts, put each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut all the way through. Open out the breasts and season well on both sides.
3.Heat the oil in a large non-stick frying pan. Add the chicken to the pan and sear over a high heat for 3–4 minutes on each side until golden on both sides and cooked through. Remove from the pan and set aside.
4.Add the butter to the pan and allow to cook until it starts to foam and turn brown and nutty. Add the tomatoes and garlic and cook for 2–3 minutes until the tomatoes start to break down. Season well with salt and pepper.
5.Return the chicken to the pan for a final minute while you toss the rocket leaves with the red onion. Serve the chicken and tomatoes scattered with toasted nuts and the rocket and red onion mix, drizzled with extra-virgin olive oil.